Cook III - Banquets

Kohler•Kohler, WI

5d•$24 - $36•Onsite

About The Position

Cook III - Banquets Work Mode: Onsite Location: Kohler, WI Opportunity Responsible for preparing food products thatrepresent the standards for all restaurants, banquets, and a la carte serviceswith quality, consistency, and surroundings in mind. Specific Responsibilities Prepare all foods necessary for service to the demonstrated culinary standards. Produce all quantities according to forecast and par levels. Ordering and Inventory Control Order according to established pars, where needed. Fill out proper prep lists daily to keep effective communication channels Rotate all food stocks (i.e., first in, first out). Assist in monthly inventory taking, if necessary. Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized. Practice safe food handling techniques always and in all venues. Maintain the knife safety standards outlined from knife safety training document. Utilize the safety stations and be aware of any current or potential hazards. Working knowledge of all equipment within your job duties. Know how to assemble, disassemble, and clean all equipment. Assist in the training of Cook I's in culinary skill set, safety, and sanitation practices. Demonstrate working knowledge of dietary needs and its importance to proper and safe food handling. Gain exposure to other stations of home department and other departments around resort. Ensure that the ordering checklists and prep lists are adhered and up-to-date by all Cook I's and II's. Assist Chef with conducting monthly inventory taking, when needed. Be able to work stations in more than one outlet across resort. Aid in development of daily specials or menu additions with trends and innovation in mind. Full time position. The hourly range for this position is $23.80 - $35.70. The specific hourly rate offered to a candidate may be influenced by a variety of factors including candidate's education and work location.

Requirements

Working knowledge of culinary terms.
Knowledge of culinary techniques.
Able to execute recipes accurately in a timely manner.
Able to work food prep and salad stations in assigned kitchen.
Minimum of High School Diploma required, Culinary Degree or Certification is preferred
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

Culinary Degree or Certification is preferred

Responsibilities

Prepare all foods necessary for service to the demonstrated culinary standards.
Produce all quantities according to forecast and par levels.
Order according to established pars, where needed.
Fill out proper prep lists daily to keep effective communication channels
Rotate all food stocks (i.e., first in, first out).
Assist in monthly inventory taking, if necessary.
Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized.
Practice safe food handling techniques always and in all venues.
Maintain the knife safety standards outlined from knife safety training document.
Utilize the safety stations and be aware of any current or potential hazards.
Working knowledge of all equipment within your job duties.
Know how to assemble, disassemble, and clean all equipment.
Assist in the training of Cook I's in culinary skill set, safety, and sanitation practices.
Demonstrate working knowledge of dietary needs and its importance to proper and safe food handling.
Gain exposure to other stations of home department and other departments around resort.
Ensure that the ordering checklists and prep lists are adhered and up-to-date by all Cook I's and II's.
Assist Chef with conducting monthly inventory taking, when needed.
Be able to work stations in more than one outlet across resort.
Aid in development of daily specials or menu additions with trends and innovation in mind.